By E. Dickinson, B Bergenstahl
The sphere of nutrition colloids is anxious with the structural and dynamic features of multi-phase foodstuff platforms - dispersions, emulsions, foams, gels - considered from a actual chemistry point of view as assemblies of molecules and debris in a variety of states of association. the most molecular elements of foodstuff colloids are proteins, lipids and polysaccharides. the first target of the sphere is to narrate the structural, balance and rheological homes of such platforms to the interactions among constituent parts and to their distribution among the majority levels and diverse different types of interfaces. This quantity documents many of the lecture application on the foreign convention on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
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Additional resources for Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Astrom, M . -M. 1 "C/min. The gel formed at slower heating rate had a higher storage modulus G'. Figure 8 shows micrographs of 0-lactoglobulin gels formed at (a) 12 W m i n and (b) 1 "Urnin. The gel formed at 1 "C/min had stiff strands, formed of many particles joined together, resulting in a high value of G'. Gels formed of flexible strands (see Figure 8a) had lower values of G'. Thus, the strand characteristics can explain the gel texture as measured instrumentally with small-deformation tests.
Larsen, and W. Buchheim, FatSci. , 1991,93, 24. On the Stability of Aerated Milk Protein Emulsions in the Presence of SmallMolecule Surfactants By B. M. C. Pelan, K. M. Watts, I. J. Campbell, and A. Lips UNILEVER RESEARCH, COLWORTH LABORATORY, SHARNBROOK, BEDFORD MK44 ILQ, UK 1 Introduction Many food products contain not only milk proteins but also small-molecule surfactants, which are often referred to as emulsifiers. The competition between proteins and emulsifiers at the oil-water interface is of importance to the final product structure.
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